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Slow-Cooker Chicken Enchilada Stuffed Peppers
Ingredients
  • 2 cups shredded cooked chicken
  • 1 package (8.8 ounces) ready-to-serve long grain rice
  • 1 cup enchilada sauce
  • ¾ cup shredded cheddar cheese, divided
  • 3 tablespoons minced red onion
  • ½ teaspoon ground cumin
  • ⅓ cup water
  • 6 medium bell peppers
  • Minced fresh cilantro, green onions and sour cream
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